Prep 5 mins
Cook 0 mins
This recipe is a combination of two previously submitted recipes by Inez Willenborg and Nye McClelland. Thank you for the ideas.
- 2 tablespoons olive oil
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 2 tablespoons minced garlic
- 2 tablespoons light brown sugar
- 2 tablespoons red wine vinegar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon coriander
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon cumin
- Combine all ingredients and mix thoroughly.
Love this stuff. I have been making homemade pizza a couple of times a month for years now, but still try something new once in awhile. I'm really glad I tried this one. It has turned out to be one of our favorites. I do not change a thing, and it always comes out the same...great! The only thing I would suggest is to let the sauce set in the refrigerator for an hour or so before using to allow the flavors to meld. Thanks Cattleships!
I love this sauce! I am one to always ask for extra sauce to drag my crust thru - mmmm this is so good! I really love the flavor that the paste gives and might use a little more of that and less sauce next time around. Two thumbs up in our house!
This sauce was excellent if you like your sauce sweet (and I do)! I didn't have any red wine vinegar so I had to substitute Balsamic of Modena and I was worried how it would work, but it turned out phenomenally, I recommend it highly. Also would make a stellar dipping sauce for deep fried mushrooms and/or cheese sticks!